Kale & Butternut Salad with Ginger-Miso Dressing

Kale & Butternut Salad with Ginger-Miso Dressing

AuthorJulie

1 small butternut squash, peeled, seeded and diced
olive or canola oil, for cooking
salt
1 small bunch kale, preferably dinosaur or lacinato
chopped, toasted almonds (I like using whole salted ones)
grated Parmesan or aged white cheddar or Gouda
Dressing
1/4 cup canola or other mild vegetable oil
1/4 cup rice vinegar
1 Tbsp. miso
2 tsp. sesame oil
2 tsp. honey
1 tsp. finely grated ginger

1

Preheat the oven to 425F.

2

Spread the cubes of butternut squash out on a rimmed baking sheet - lined with parchment, to make cleanup easier - and drizzle with oil. Toss them around to coat them in oil, sprinkle with salt and roast for 20-30 minutes, until soft and nicely golden. If you like, toss them on the salad warm - otherwise set them aside to cool while you cut the kale and shake the dressing.

3

Pull the leaves off the ribs of kale and chop (or thinly slice, whichever you like) the leaves, discarding the stems. Put it in a wide, shallow bowl or on a platter (I always feel fancy putting salad on a platter) and top with the roasted squash. Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl or measuring cup. Drizzle over the salad and sprinkle generously with chopped almonds and grated Parmesan. If there are leftovers, they're divine topped with a poached or fried egg.

4

Serves 4-6.

Category

Ingredients

 1 small butternut squash, peeled, seeded and diced
 olive or canola oil, for cooking
 salt
 1 small bunch kale, preferably dinosaur or lacinato
 chopped, toasted almonds (I like using whole salted ones)
 grated Parmesan or aged white cheddar or Gouda
 Dressing
 1/4 cup canola or other mild vegetable oil
 1/4 cup rice vinegar
 1 Tbsp. miso
 2 tsp. sesame oil
 2 tsp. honey
 1 tsp. finely grated ginger

Directions

1

Preheat the oven to 425F.

2

Spread the cubes of butternut squash out on a rimmed baking sheet - lined with parchment, to make cleanup easier - and drizzle with oil. Toss them around to coat them in oil, sprinkle with salt and roast for 20-30 minutes, until soft and nicely golden. If you like, toss them on the salad warm - otherwise set them aside to cool while you cut the kale and shake the dressing.

3

Pull the leaves off the ribs of kale and chop (or thinly slice, whichever you like) the leaves, discarding the stems. Put it in a wide, shallow bowl or on a platter (I always feel fancy putting salad on a platter) and top with the roasted squash. Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl or measuring cup. Drizzle over the salad and sprinkle generously with chopped almonds and grated Parmesan. If there are leftovers, they're divine topped with a poached or fried egg.

4

Serves 4-6.

Kale & Butternut Salad with Ginger-Miso Dressing
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